Brazilian Shrimp Soup

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  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 bell pepper chopped (I used a red one)
  • 4 cloves garlic minced
  • 1/2 cup long-grain rice
  • 1/4 tsp red pepper flakes
  • 2 tsp salt
  • 15 oz crushed tomatoes (1 can)
  • 4 cups water
  • 1 cup coconut milk unsweetened
  • 1 lb medium shrimp shelled and cut in 1-inch pieces
  • 1/4 tsp black pepper ground
  • juice from 1 lemon
  • 1/2 cup fresh parsley chopped, for garnish


  • In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.
  • Add the rice, red pepper flakes, salt, tomatoes, and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
  • Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
  • Stir in the black pepper, lemon juice, and parsley.

Source: Jo Cooks

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